This recipe for Jewish cheese blintzes comes from Fran Zacharias of Munster, Ind. Blintzes are the same as French crepes, Polish nalesniki, Hungarian palacsinta and Serbian palachinke -- thin pancakes that are rolled around various sweet or savory fillings. They can be made ahead becaue they freeze well. Just skip the frying step. Do that from the frozen state when you're ready to enjoy them.
If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.
You might enjoy reading How I Learned to Cook Jewish Food.
Makes at least 2 dozen Jewish Cheese Blintzes
If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.
You might enjoy reading How I Learned to Cook Jewish Food.
Makes at least 2 dozen Jewish Cheese Blintzes
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients:
- Blintzes:
- 4 large beaten eggs
- 1/2 cup water
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- Filling:
- 1 pound dry curd or farmers cheese or ricotta
- 1 tablespoon melted butter
- 1 large egg yolk
- 2 teaspoons vanilla
- 1/4 cup sugar or more to taste
Preparation:
- To make the blintzes, beat together all the blintz ingredients and let the batter rest for at least a half hour. Heat a small skillet (about 7 inches) and add a pat of butter. Pour about 1/4 cup batter into the pan and swirl it around, pouring off excess. Don't let it brown. Flip and cook the other side for a few seconds. Then turn blintz out onto a towel. Repeat with with remaining batter and pats of butter.
- To make the filling, mix together all the filling ingredients in a large bowl.
- To assemble, place 1 blintz on a work surface and place 1 tablespoon on top. Fold envelope style and roll up. Continue with remaining blintzes and filling.
- Fry filled blintzes in butter until golden brown. Serve with sour cream and / or fruit toppings.
